Cocktails at Joann's
I had the pleasure of visiting my friend Joann at her gorgeous summer home located in a beautiful Massachusetts beach community. Joann's home is beautiful and reflects her wonderful decorating style that is causal and chic at the same time. Her attention to every detail in decorating her home is inspiring. After a wonderful lunch at the club house and dip in the pool and then the beach, Joann served us delectable cocktails on her terrace overlooking her lushly landscaped back yard. Along with the cocktails she served an assortment of finger foods that captured the essence of summer eating. Joann's delicious feats included an assortment of cheese with crackers, grilled clams with Tomato Bruschetta and slice fresh fruit. Who could ask for more after a relaxing day by the water. Joann was happy to share her recipe with us.
Grilled Clams with Tomato Bruschetta:
Combine: 3/4 cup dry while wine, 1/4 cup olive oil, 1/4 cup fresh cilantro, 1/4 cup fresh parsley, 2 tomatoes finely chopped, 1 large onion finely chopped, 5 garlic cloves finely chopped, 1/2 inch piece of fresh ginger grated. Place disposable roasting pan on high heat over grill until liquid comes to boil. Stir in 3 dozen scrubbed littleneck clams. Cover with a sheet pan(such as a cookie sheet). Grill 8-10 minutes or until clams open. Serve immediate. (Joann suggest to remove calms to serving plate as they open so they don't get rubbery) Poor remaining juice from pan over clams.
Tomato Bruschetta: Combine 4 ripe tomatoes, seeded and chopped, 3 green onions, thinly sliced, 1 Tbs. chopped fresh cilantro, one garlic clove minced, 1/2 tsp. salt and 1/4 tsp black pepper. Diagonally slice french bread, brush both sides with extra virgin olive oil. Grill lover high heat. Spoon tomato mixture over grilled bread and serve. You can make the tomato mixture a head of time and chill in refrigerator.
I will definitely make Joann's recipe and serve with cocktail or as a appetizer before a meal.
Thanks Joann for sharing!
Enjoy
Grilled Clams with Tomato Bruschetta:
Combine: 3/4 cup dry while wine, 1/4 cup olive oil, 1/4 cup fresh cilantro, 1/4 cup fresh parsley, 2 tomatoes finely chopped, 1 large onion finely chopped, 5 garlic cloves finely chopped, 1/2 inch piece of fresh ginger grated. Place disposable roasting pan on high heat over grill until liquid comes to boil. Stir in 3 dozen scrubbed littleneck clams. Cover with a sheet pan(such as a cookie sheet). Grill 8-10 minutes or until clams open. Serve immediate. (Joann suggest to remove calms to serving plate as they open so they don't get rubbery) Poor remaining juice from pan over clams.
Tomato Bruschetta: Combine 4 ripe tomatoes, seeded and chopped, 3 green onions, thinly sliced, 1 Tbs. chopped fresh cilantro, one garlic clove minced, 1/2 tsp. salt and 1/4 tsp black pepper. Diagonally slice french bread, brush both sides with extra virgin olive oil. Grill lover high heat. Spoon tomato mixture over grilled bread and serve. You can make the tomato mixture a head of time and chill in refrigerator.
I will definitely make Joann's recipe and serve with cocktail or as a appetizer before a meal.
Thanks Joann for sharing!
Enjoy
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